Preheat oven to 375 ºF. Cut both chicken breasts lenghtwise, making a pocket for stuffing. Slice Oka approximately 1/8 inch thick and place inside chicken pockets. Add chopped tomatoes on top of Oka and use salt/pepper to season. Wrap stuffed chicken breasts in parchment paper, forming rolls, and place in baking pan. Bake in oven for about 30 minutes, making sure chicken is completely cooked. Let stand 10 minutes, remove paper, then slice carefully. Top with capers and sprinkle with olive oil and balsamic vinegar. Serves 4.